When I make those I build them onto a shishkebab skewer, just one of those little bamboo ones that you can get at the grocery store. That way there's a food-safe stick that you can cut to be as long as you need it to be and you can insert it directly into the cake. Then use a little white chocolate to attach the flower to the surface of the cake if it's a fondant cake, or buttercream of it's buttercream, and it should stay.

When I make those I build them onto a shishkebab skewer, just one of those little bamboo ones that you can get at the grocery store. That way there's a food-safe stick that you can cut to be as long as you need it to be and you can insert it directly into the cake. Then use a little white chocolate to attach the flower to the surface of the cake if it's a fondant cake, or buttercream of it's buttercream, and it should stay."

BUT...

That gold flower looks like wafer paper to me, and wafer paper is virtually weightless!